Validation of a High-Throughput Sausage Casing Model for the Assessment of Bacterial Inactivation Affected by Salt Concentration, pH, and Temperature

Keyphrases

• High-throughput 100%
• Salt Concentration 100%
• Production Steps 100%
• Bacterial Isolates 100%
• Sausage Casing 100%
• Bacterial Inactivation 100%
• Inactivation Kinetics 100%
• Casing Model 100%
• High Concentration 50%
• Escherichia Coli 50%
• Intestine 50%
• Predictive Models 50%
• Staphylococcus Aureus 50%
• Listeria Monocytogenes 50%
• Salmonella Enterica 50%
• Contamination Indices 50%
• Natural Casing 50%
• Natural Sausage Casings 50%
• Storage Period 50%
• Quality Safety 50%
• Power Model 50%
• Preservatives 50%
• Complete Removal 50%
• Holding Period 50%
• Bacterial Contamination 50%
• High-throughput Model 50%
• Salting Process 50%
• Minimum Storage 50%
• Food Safety Criteria 50%
• Vegetative Bacteria 50%

Food Science

• Sausage Casing 100%
• Table Salt 100%
• Inactivation Kinetics 33%
• Escherichia coli 16%
• Staphylococcus aureus 16%
• Salmonella 16%
• Listeria monocytogenes 16%
• Bacterium Contamination 16%
• Storage Period 16%
• Food Safety Criteria 16%